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Lisa Carter's Southern Family Brunswick Stew

Lisa Carter is the author of two romantic suspense novels, Carolina Reckoning and Beneath A Navajo Moon; and Aloha Rose, a contemporary romance in the Quilts of Love series. Under a Turquoise Sky releases August 2014. She and her husband have two daughters and make their home in North Carolina. Lisa has strong opinions about barbecue, ACC basketball, and the Cola Wars. When she isn't writing, Lisa enjoys traveling to romantic locales, quilting, and researching her next exotic adventure.

Lisa's newest book release: Beneath a Navajo Moon 

What happens when love and danger collide deep in the heart of the Navajo Nation? When cultural anthropologist Erin Dawson crosses paths with tribal policeman Adam Silverhorn, it’s hardly love at first sight. But when the two are suddenly thrust into a common quest to rout an insidious drug cartel—they must rely on each other for their survival. The danger mounts as Adam gives Erin a rare glimpse into Navajo life few outsiders ever see and into a crime ring that no one dares to imagine. 

Lisa Carter’s recipe for Southern Family Brunswick Stew

1 old hen (Okay, that's what was written on my grandmother's recipe card in her own hand. I use a chicken from the grocery store.)
1.5 lbs stew beef
1 small piece of fatback
1 large can of whole kernel corn
1 large can of garden peas (that's Southern for green peas)
1 large can of butterbeans (Southern speak for lima beans)
2 slices of bacon
1 tablespoon sugar
1 1/2 quarts of tomatoes
1/2 cup macaroni
Salt and pepper to taste

Cook beef and chicken first in large pot or Dutch oven. Cut up the chicken. Add rest of ingredients and simmer slowly, stirring often for 30 minutes. Enjoy. Can be frozen and reheated. Where I'm from, we eat this with crackers on the side.

(For more recipes and behind the scene photos of Beneath a Navajo Moon, visit

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